Ingredients
Equipment
Method
- Preheat your oven to 200°C. Wrap the beets in aluminum foil and roast them for about 45 minutes, or until tender.
- Let the beets cool, then peel and dice them into small cubes.
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 400 ml of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Drain the quinoa and let it cool until it's fluffy.
- In a large bowl, combine the cooled quinoa, drained chickpeas, diced beets, and cubed avocado. Gently mix together.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and mix gently to coat all the ingredients.
- Crumble feta cheese over the top of the salad and garnish with fresh mint leaves.
- Give the salad a final gentle toss and serve fresh.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg
Notes
For variations, you can use farro or brown rice instead of quinoa, or roasted carrots and sweet potatoes instead of beets. Feta cheese can be swapped out for goat cheese or a vegan alternative.
To enhance the flavors, drizzle a little balsamic vinegar over the roasted beets before adding to the salad. This adds a nice depth of sweetness and acidity.
Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing on the side if you won’t eat the entire salad right away to avoid sogginess.
Feel free to add other vegetables like bell peppers or cucumbers for added variety. Enjoy this colorful and healthy salad!
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